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Lotus Root Soup

Instead of painting lotus, let me just share part of the lotus that I cooked.   Lotus roots can be eaten.  We can make soup, fry or pickle out of it.  It is very easy, quick and with minimum work to cook this soup.  All we need are:  lotus roots, meat (any preferred), red dates (optional), wolfberry (optional).  Red dates and wolfberry can be found at Chinese drug stores.

Wash and peel off the root skin. Cut the root and meat thin.  Because my daughter has braces on, so I just used chicken for this soup.  Any of your preference meat will do.

If you have a slow cooker, use it to cook this soup. It takes longer time to soften the roots.  If you don’t have it, any pot will be fine too.  Just boil the cut lotus roots (dates and wolfberry) until soft.  Add meat and seasoning to your taste.  Now you have soup for dinner tonight.  Enjoy and Happy Saturday!



Fried Tofu and Salsa dip

I love tofu anyway it is cooked.  Steam, fried and tofu in soup are all good.  It is easy to cook and not heavy on the stomach.  I particularly love the fried tofu.  Eat it anyway we like with salsa; with chilly sauce or any dip/without.  The way we usually have it at home is with sweet soya sauce salsa dip.    Now you have one more way to cook your tofu.  Enjoy and have nice weekend everyone.

fried tofu n salsa

fried tofu n salsa2

Calamari (炸魷魚)

I am not sure if any of you eat squid at all.  I rarely cook and eat squid because it is a bit tough to chew.  It’s just like chewing rubber that usually makes it unappealing to us.  I guess that is because I didn’t know that we should blanched the squid for a few minutes before cooking or frying it.  So, I tried to make calamari few weeks ago and here it is.

What we need are:  big squid (the squid I bought were kinda small and couldn’t find bigger one), garlic, shallot, an egg and flour.  Wash, clean and cut the squid and dip them in the mixture of beaten egg and flour.  Add fine chop of garlic, shallot and seasoning to your taste.  If you have bread crumbs, that’s even better. You can just roll the squid in those and fry them.  You may prepare a dipping sauce to go with the calamari to add flavour to it too.  Bon appetite.




Indonesian Salad/Gado Gado (印尼沙拉)

Gado gado is a mixed vegetable salad in peanut sauce . Many do not consider this as salad but as meal dish. Nowadays there are so many ready-made gado gado paste/block in the market. That is why people rarely grind their peanut with mortar anymore. Mix the paste with warm water and we have peanut sauce ready for it.

We need: water spinach, bean sprout, tofu, eggs, cucumber, potato, string beans, and peanut sauce. Blanching the vegetable in hot boiling water for a minute and two for string beans. No need to blanch the cucumber as we will eat it raw.

Peanut sauce: those who do not have ready-made peanut paste may use either peanut butter or roasted nuts. Add a table-spoon palm sugar (sugar) for a bit sweet taste in it and 2 tea-spoon of tamarind water (vinegar). It is easier to use a food processor to blend the roasted peanut than pounding using the mortar. Mix it with a bit of water to make that thick sauce. It should taste a bit sweet, salty and a hint of sour taste. For me personally, I like to have a taste of garlic too in it that was why I added garlic in my sauce.

Arrange all the vegies on the plate and pour the peanut sauce generously on top of it. Chilly paste may be added in the sauce for those who like it hot. Garnish it with fried shallots and crackers. Just mix everything before you eat. Bon appetit!








Pancakes (這是像埃及或印度煎餅嗎?)

I don’t know why people in Indonesia call this an Egyptian or Indian pancake at all. My guess is because it is similar flatbread filled with ground meat found in those countries that got this popular name. This pancake is a common street food which can be found on streets of Jakarta. When I was studying in US, a friend taught me the fastest and easiest way to make this pancake. It suited well for many students there who did not know how to cook, did not have time and money and wanted to eat familiar food from home. And I have been making the pancake this way ever since. We do not have to make that dough, flip or roll it for that matter. Just get the burritos skins/wraps as the bread as easy as that.

We need ground meat, spring onions (lots of it and chopped), eggs (beaten), and wraps. The ground meat should be seasoned and cooked first. What I did was, stir fried the ground meat with garlic and seasoned it to taste with soy sauce, sugar and dark soy sauce.

Once the meat is cooked, we proceed to fry the pancake. Bit 2 eggs in a bowl, add chopped spring onion and meat (no need to add any seasoning because the meat is seasoned). Pre heat the frying pan with oil. Use bigger frying pan than the wrap to better flip the wraps later. Place a piece of wrap on the heated oil pan and pour the bitten eggs with everything in it on the wrap. Immediately put another piece of wrap on top of that eggs. Use the tip of your spatula to seal edges of the wraps. Once they are sealed and brown, flip it over and fry the other side of the wrap until both sides are brown. Similarly you may use egg roll skins, but they are not as full and crispy as the wrap. The last two pictures are the ones with egg roll skins. It was lumpy and tasted like meat omelette with a thin layer skin. Happy trying!












Fruit Salad (沙拉水果 )

This fruit salad is commonly known as rujak in Indonesia or rojak in Singapore and Malaysia. It is a variety of cut/shredded tropical fruit mix together in palm sugar and peanut sauce. The sweet sauce can be mixed together with the fruit or just a dip. It is believed that using mortal to grind the palm sugar and peanut to make its sauce would be much tastier than using blender. For me personally, there isn’t any difference other than we can make the sauce as little as a plate serving. Unlike using blender, we have to put certain amount in it in order to make the blender spins.

There were not many tropical fruit choices for this rujak available here. So I just bought whatever could be found in the market. Here are what I found: turnip, cucumber, pineapple, mango and green apple. Please don’t worry if the fruit is sour because we will mix it with that sugary sauce. For the sauce/dip: palm sugar, peanut, tamarind water and a bit of salt.

Use the mortal to grind palm sugar, peanut (peanut should be roasted first), a bit of salt and a few table-spoon of tamarind water. For those who like it hot may add chilly in it. Grind them until it becomes thick. Cut the fruit in pieces, place them on the sauce, mix and cover all well with the sauce. A little tip here: to make the fruit less sour once you eat them make sure you cut the most sour fruit first and mix with that sugary sauce. Because the last fruit cut will get less sauce.

Enjoy and Happy Saturday!









Stir Fried and Steamed Glutinous Rice (糯米饭)

Once in a while when I am in good mood and have plenty of time, I love to cook this glutinous rice at home. This is a totally different kinda taste from the white rice we have daily. Although it seems like a lot of work put into this particular dish, but in fact it is not. To make my cooking chores simpler, I usually would only cook one dish which has everything in it for lunch or dinner.

There are so many different ingredients for this rice. But we can just have our own prefered ingredients in it. In this glutinous rice, I used chicken (cut dices), fresh mushroom (cut thin slices), dried cuttlefish (cut thin dices), dried shrimps (chop). Before cutting them, the dried shrimps and cuttlefish need to be soaked to soften them. The rice needs to be soaked as well for at least few hours or over night. It is because it takes longer time to cook this rice.

In a pre-heat oil wok, fry the chopped shrimps and cuttlefish first. Fry them until they are brown and add the chicken and mushroom. Stir fry them until cook and add the rice. The seasoning that I added were dark soy sauce for the color and soy sauce. Mix them well and keep stirring them. Try to spread them in thin layer and let them cook evenly over medium heat. When the water is about drying up, add more water but not too much of it. Please be very careful not to burn the bottom part of the rice. Repeat the procedure until the rice is half-cooked and then transfer it to the steamer. Steam them for about 25-30 minutes for the rice to be cooked. I like to steam them after stir fried because sometimes there is spot of rice that still uncooked and I want them to be cooked thoroughly. Serve the rice while it is still hot with pickle and chilly sauce and garnish it with coriander. Happy Saturday and enjoy!

glu rice6

glu rice5

glu rice4

glu rice3

glu rice2

glu rice1

Note: Please use non stick wok to avoid burning the rice or use a bit more oil when stir frying them.

Fried Meatballs (炸蝦球)

Have you ever tried Chinese meat balls? We grew up having this meatballs on dinner table every so often. I might say that it is our most favorite of all the dishes we could have. It used to be all meat and shrimp balls, but as time passed and we ate out a lot, we tasted many different meatballs, so my mom modified the recipe a bit. Now we add water chestnut and spring onion in it. The modified recipe tastes much better and more crunchy than the old recipe.

We need: ground meat of your preference (I used ground pork), shrimps, water chestnuts, spring onion, an egg, few table-spoons corn starch and seasoning.

The ratio of meat and shrimp are 2:1. Peel shrimp skins and chopped. Peel the water chestnuts and chopped (please do not chop fine, as we want to have that crunchiness of it). chop spring onion. Blend all of those well and add an egg, few table spoons of corn starch and seasoning to taste. Use spoon to make balls of that blend mixture and fry it.

fried meat balls5

fried meat balls4

fried meat balls3

fried meat balls2

fried meat balls1


Fried Wonton(蚱雲吞)

I had leftover spring roll skins and I did not want to throw away a perfectly good skins. So I decided to make fried wonton out of it with the ingredient above as well. But in wonton we need a ratio meat and shrimp of 1 and 1. We do not need egg, corn starch and spring onion. Just plain ground meat, shrimp, water chestnuts and seasoning blend together are enough. Cut four small squares of that spring roll skins and we have wonton skins ready to be used. Place a spoon full of that blend meat on the skin and fold it diagonally. Please do not forget to flatten the meat as it will fry faster and evenly. Well now we have two dishes out of one recipe. Bon Appetit and Happy Saturday !

fried wonton

Oatmeal Butter Prawns (麥片蝦)

Have you ever heard and tried oatmeal butter prawns? This dish popular name is nestle prawns. It is because nestle cereal is usually used instead of breakfast oatmeal. A bit sweet crunchiness of fried oatmeal and crispiness prawns coupled with the curry leaves aroma make it tasty and a favorite to our family. I tried making it the other day. Cooking new dish usually makes me so nervous as I didn’t know how the dish would turn out. It took me a bit longer to prepare this dish and cook. Mainly because the prawns needed to be cleaned, cut, trimmed and fried. Cereal needed to be stir-fried separately.

We need: prawns, curry leaves, 3 table-spoon of oatmeal (preferebly two sachets of 3 in 1 nestum/nestle cereal), minced garlic, butter. If you use ordinary oatmeal, please add a tea-spoon sugar and non-dairy creamer and mix them well.


1. Clean the prawns: trim away the feelers of prawns and cut into half but leave the shells and remember to pat dry the prawns with paper towel. If you prefered you may toss in salt and a bit of corn starch to give flavor to prawns. Let it sit for 10 minutes.

2. In a very hot oil wok fry the prawns brown and set aside.

3. Remove oil from the wok, heat up the butter over medium heat. Brown the garlic and curry leaves till fragrance (you may add cut bird-eye chilly into the wok and stir fry them together) and add the cereal. Stir fry them till brown. When it is done, heat off and immediately add the cereal into the crisped prawns.

Try it, I guarantee you’ll love it. Happy Saturday!
cereal prawns3

cereal prawns2

cereal prawns1

cereal prawns

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